Egg Nests Recipe. It all started with a book. A whimsically illustrated French children’s book about cooking, called La cuisine est un jeu d’enfants, or “Cooking is Child’s Play”. First published in French in 1963, a version that included both the original French and the English translation was published by Random House in 1965. I first stumbled upon this book a few years ago and have been buying up used copies wherever I can find them, as gifts for my young friends who like to cook. The recipes are mostly pretty standard classical French recipes, like quiche Lorraine and croque monsieur. What’s funny is to see recipes like coq au vin and stuffed veal in a recipe book clearly intended for children. I grew up on Betty Crocker’s Cookbook for Boys and Girls: Facsimile Edition, and I can assure you that there was nothing in that book as complicated as what was expected of the children reading “La Cuisine” 50 years ago. 3 ingredients—egg, salt, and Gruyere.
Ingredients Method 6 Place in the oven for 3 minutes. Eggs Benedict From Scratch. Eggs Benedict: a great way to start the morning after. Photo by Donna Turner Ruhlman This eggs Benedict post has new recipes for Hollandaise sauce and sourdough English muffins but I have to begin with the angry comment on my Tomato Sauce post. A reader was clearly miffed that I would suggest that anyone who works make their own tomato sauce. Well, I do suggest this, but I hasten to add that it’s not homemade or nothing. My second response to Angry Reader is that he should do this: Make Eggs Benedict From Scratch! This From Scratch Challenge is actually deceptively easy and would be a great thing to do if you were having folks over for brunch.
I love love love eggs Benedict, it’s a perfect dish, rich, satisfying, nutritious. I’ve set up a Flickr account where people can post shots of their own eggs B. from scratch: (I’ll start posting pix here too if I can figure out how; I’m a flickr newbie). Eggs Benedict Defined @ Wikipedia How To Poach Eggs. Badass Perforated Spoon, Poached Egg with Sauteed Spinach. A great way to poach an egg / Photos by Donna Turner Ruhlman A couple years ago, nosing around in McGee’s On Food and Cooking, I came across his suggestion that one could make neater poached eggs by getting rid of the liquidy, flyaway whites before poaching. And it works! (There’s really no point in adding acid to the water.) Regrettably, I left my good perforated spoon at a Macy’s demo and was left a generic slotted spoon with a shallow bowl and the egg always wanted to jump out. So when my friend Mac suggested we make some kitchen tools, a great perforated spoon was high on the list. And here it is, The Badass Perforated (aka Egg) Spoon, now available at OpenSky, a new, still evolving e-commerce site (follow me there for weekly special deals they put together).
It not only easily holds any egg, but it’s also a great utility player in the kitchen scooping up big helpings of what ever it is you’re lifting out of liquids. Also, I love to poach eggs. You get a gorgeous poached egg.
My Little Expat Kitchen. Whenever I hear the word soufflé, I'm imagining fat French chefs with white, tall, pleated hats running around in a busy restaurant kitchen, shouting to each other while trying to cautiously carry a soufflé dish that has just been taken out of the oven. Or other times, I'm imagining an elegant French woman in a Parisian apartment kitchen, waiting patiently right next to her oven for the soufflé to rise while reading French Vogue, with a cigarette dangling from her red colored lips. Well, that's just me; I like to visualize and make up stories about the people who might cook and eat certain types of food or dishes. Admittedly, some of those images are stereotypical but hey, when I think of souvlaki, I can't imagine anything other than a handsome Greek, virile man standing outside a souvlaki joint, getting all greasy while devouring a couple of them. I enjoy these images but having said that, they are the ones I want to break down.
This time it was perfect. Baked chicken meatballs. As it turns out, I’m a sucker for a good meatball. It’s a funny thing because ground meat has rarely done it for me; I’m certain I’m the lone American who doesn’t get in a frenzy over hamburgers or meatloaf. But something happens when you mix otherwise dull ground meats up with softened bread, herbs, seasonings and bits of extra ingredients, oof — I will swat your fork away to get at them first. I’ve found some good ones over the years, such as the only ones you should ever serve with your spaghetti and these guys, which, if you have not already, you should not wait until next summer to try, not to mention the ones I sneak into sliders and soup. But as I hadn’t tried these before, my meatball recipe collection — and possibly even my life — was woefully deficient. They’re the best, and really only, reason I’ve found to enthusiastically welcome the purchase of ground chicken.
Baked Chicken Meatballs Adapted from Gourmet Serves 4, or more as appetizers or sliders. Apple latkes. A couple years ago, I became determined to make apple latkes. I mean, why not carry the deliciousness of latkes over to dessert? Why should potatoes have all of pan-fried-until-crunchy fun? Not confident in my ability to shred apples and stir in eggs and flour without an established recipe’s guidance, I found about 75 matching recipes online, each attributed to some other place, and all parading under the title “apple latkes”. I made them (and peace with my cast-iron skillet at the same time, hooray) and declared them pancakes, not latkes.
They were not what I was looking for, but at least they were tasty. Fortunately, I’m over my need for other people to tell me how to cook (and just in time!) After a couple tries (did you know that apples are much less watery, er, juicy than potatoes? Latkes, previously: Classic Potato Latkes, Zucchini Latkes and Indian-Spiced Vegetable Fritters Apple Latkes In an earlier post about potato latkes, I share a few of my favorite tips. Garlic butter roasted mushrooms. A repeat offender in the lede-burier category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare mushrooms. And now, a story. Once upon a time, I was a vegetarian who loved going to steakhouses. A friends birthday would approach and out of kindness to me, they’d start talking about gathering friends at a restaurant that had vegetarian options and I’d beg them to go to a steakhouse instead. “It’s your birthday! I know you want a steak!
You deserve a big fat juicy slab of steak,” I’d try to coerce. If only I knew the secret: escargot! I found this recipe a while back on Gourmet.com, something that hadn’t made the cut of what had to have been their final issue (moment of silence, but do you know what’s almost as wonderful?). Garlic Butter Roasted Mushrooms Perfect as can be from Gourmet.com Preheat oven to 450°F with rack in middle. Pepin Choux Recipe. Successful Gougères. Home >> Recipes These bloated crispy cheese balloons are so successful at parties you can't bake them fast enough. See how easy they are to make. Gougères [goozhair]80gr butter80gr flour3 eggs200ml water40-100gr quality Gruyère or Comté cheeseA pinch of salt1 garlic clove (optional) Gougères [goozhair] are savory pastries from Burgundy (France), traditionally made with Gruyère, the king of Swiss cheeses.
For the French to use imported cheese is praise from Caesar indeed. Go for a salted 24month Gruyère d'alpage if you can, a seasoned Comté or substitute with aged Parmesan if you must. Heat the water, butter and a pinch of salt in a saucepan. When the butter has fully melted, whip until you get a homogeneous liquid. Put the flour in a bowl and take in one hand while you have the whip in the other. Put all of the flour into the saucepan in one go and mix vigorously with the whip. Whip the mixture like a devil so that the flour is evenly moistened. Mix in about 30 gr of the cheese. Pan grilled Khachapuri. Heirloom Tomato Gazpacho Granita - Recipes - food52 - food community, recipe search and cookbook contests.
Author Notes: Everyone loves gazpacho in its traditional form but it can also be a wonderful summer treat when turned into granita. It can be best described as a slushy, cold soup that can be served between meals to cleanse the palate. The mixture of sherry vinegar, lemon, cilantro and chile have an arresting taste which complement but do not overpower the fresh taste of the Heirloom tomatoes. This dish always provokes positive comments from guests and family alike. (less)Author Notes: Everyone loves gazpacho in its traditional form but it can also be a wonderful summer treat when turned into granita. It can be best described as a slu (…more) - Shelley_ Serves four This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes Popular on Food52 and Provisions Tags: cold, Summer. Cheese Straws. This popular recipe is another reason to keep a package of puff pastry in your freezer and a block of Parmigiano on hand.
Makes about 24 12-inch straws. 1 package frozen puff pastry, defrosted 1 cup grated Parmigiano-Reggiano 1 egg 1 tablespoon water Freshly ground pepper Tip: Either Pepperidge Farms -- which is easy to find at the supermarket -- or the more expensive but flavorful Dufour are both good choices for frozen puff pastry. Tip: Try to plan ahead and transfer a sheet of the frozen puff pastry from your freezer to your refrigerator the night before you plan to make these and the dough will have defrosted perfectly. Preheat the oven to 375º F. Break the egg into a small bowl, add the tablespoon of water, and use a fork to combine well.
Dust a clean work surface with 1/4 cup grated cheese. If you're not going to serve these soon after baking, store in an airtight container so that they don't get soft. Fried Risotto Balls on The Food Channel® Guests won’t be able to resist these crunchy and gooey hors d’oeuvres and will be delighted to find melted cheese at the center of this treat. Why Try? Everyone loves meatballs—these risotto balls will make an excellent counterpart to them at your holiday party. Foodie Byte: Most of the work can be done a day in advance. For over-the-top cheesiness, serve with a cheese sauce for dipping. For additional flavor, start with a flavored risotto such as mushroom. Nutritional Information Calories 402, Carbohydrates 27g, Cholesterol 78mg, Fat 27g, Fat Calories 240, Fiber 0.98g, Protein 12g, Saturated Fat 8g, Sodium 378mg.